New recipe, August 15, 2013

Lemony Escarole Salad with Peaches and Feta, from the September 2013 Food and Wine. Peaches, tomatoes and cucumbers are from our garden--gets a 5! Served with Pork Roulade with Red Bell Pepper, Leeks, Figs and Sage, something we created in November 2011. That was before we started rating our recipes--this also gets a 5.

Wine: Kosta Browne 2011 Sonoma Coast Pinot Noir

New recipe, November 26, 2011

Pork Roulade with Red Bell Pepper, Leek, Fresh Fig and Sage (we created this), Roasted Butternut Squash and Potatoes, and Arugula, Pomegranate and Toasted Pecan Salad from Epicurious. These were all delicious!  The figs came from our tree at home, and the squash was from our garden!
For the roulade, we cut a pork tenderloin in half, just keeping the two halves from separating.  Then pound the tenderloin til it is about 1/2 inch thick.  The filling is about 1/4 cup finely diced red bell pepper and 1/4 cup minced leek, both sautéed a few minutes in 1 tbsp olive oil.  Mix these with 5-6 minced fresh figs, and 4-5 large leaves of sage finely minced.  Mix these ingredient with 1 tablespoon olive oil and a little salt and pepper.  Place the mixture on the tenderloin, then roll it and use toothpicks to close.  Salt and pepper the outer part of the tenderloin.  Sear the tenderloin for 5-6 minutes in olive oil, then roast for 13 minutes in the oven.  Let rest for 5 minutes, then slices and serve.
Wine: 2005 Maison Ambroise Côtes de Nuits Villages